Dr. Matt Nguyen’s Pan-Roasted Chicken With Roasted Broccoli-Quinoa Salad

INGREDIENTS

boneless, skinless chicken breasts

2 cups

broccoli florets, cut into small, bite-size pieces

garlic cloves, smashed

1/8 cup

almonds, sliced

1/4 cup

kale, finely chopped

1 cup

cooked quinoa

1/4 cup

extra virgin olive oil

1/8 cup

lemon juice

2 tsp

honey

1 tsp

Dijon mustard

salt

pepper

extra virgin olive oil, to coat pan